Peach Cobbler Cheesecake
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Peach Cobbler Cheesecake is a combination of two dessert favorites and will totally blow your mind!! A tangy, creamy vanilla cheesecake paired with sweet summer peaches and a soft cobbler topping — it’s a match made in heaven!
Move over, Cheesecake Factory — you’ve got nothing on this slice of bliss!
Peach Cobbler Cheesecake
Dessert mashups are some of my favorites, and this peach cobbler cheesecake recipe is the perfect example!
It’s everything you love about soft, tangy New York-style cheesecake and summery peach cobbler in one easy dessert!
Have you ever had a problem with cracked cheesecake? You won’t need to worry about it with this peach cheesecake recipe!
Actually, cracks would be welcome — they’d be the perfect place to drop extra filling into!
The best part about this peach cheesecake is that you can enjoy it year-round!
Long after the fabulous summer fruit season ends, all you need are frozen peach slices to throw yourself back to warmer days.
Try more cheesecake dessert mashups featuring lemon curd, caramel apple crisp, and Key Lime pie!
Tips for Making Peach Cheesecake with Cobbler Topping
- Use room temperature ingredients. Let your cream cheese, sour cream, and eggs warm on the counter at least 30 minutes before starting this peach cheesecake recipe.
You’ll get a much smoother batter this way! - Don’t overmix! If you incorporate too much air into the batter, your peach cheesecake will rise too quickly and then fall, resulting in cracks.
- Use a water bath. Wrap the bottom and sides of your springform pan with aluminum foil, then set it inside a large roasting pan.
Pour the batter into the springform, then fill the outer pan with enough hot water to reach halfway up the side of the springform.
This process, called a bain-marie, will keep the peach cobbler cheesecake from cracking while it bakes. - Cool properly. Once the cake is baked, turn the oven off and crack the door, holding it open with the handle of a wooden spoon.
Let it sit this way for about an hour.
Then, remove your peach cobbler cheesecake and let it come to room temperature before placing it in the refrigerator to set.
Flavor Variations
If peaches aren’t your favorite, there are plenty of other fruits that would be tasty with cobbler topping!
Swap in fresh cherries or your favorite fall apples, or replace the fruit topping with berry pie filling.
You could also make this peach cobbler cheesecake recipe with a shortbread crust! Replace the graham crackers with shortbread cookies instead.
Kitchen Tools You’ll Need
- A Sharp Knife – The best way to cut through a soft cheesecake is with a sharp knife that’s been run under hot water. Perfect slices with little mess!
- Springform Pan – This is basically required for cheesecake. The ring sides pop off and make removing the cake easy and clean.
- KitchenAid Mixer – A good stand mixer makes mixing your peach cheesecake batter so easy!
Peach Cobbler Cheesecake Recipe FAQ
Typically, you would give the pan a gentle shake to ensure the edges are set and the center of the cheesecake jiggles just slightly.
Unfortunately, that’s nearly impossible with cobbler topping! Instead, look for a golden brown crust on top and no wiggle inside the pan.
The peach mixture should thicken plenty when simmered long enough. If needed, you can add a little more flour — just be sure to cook it a bit longer.
You can also reserve any excess liquid, thicken it with a cornstarch slurry, and drizzle it over the peach cobbler cheesecake before serving!
Enjoy!
With love, from our simple kitchen to yours.
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Other Peach Dessert Recipes
Peach Cobbler Cheesecake
Ingredients
Cheesecake
- 1 3/4 cups graham crackers, 1 package
- kosher salt
- 4 tablespoons unsalted butter, melted
- 32 ounces cream cheese, 4 packages, room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 5 large eggs, room temperature
- 1 cup sour cream
Peach Topping
- 2 cups peaches, sliced
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon lemon juice
Cobbler Topping
- 1/2 cup all-purpose flour
- 2 tablespoons brown sugar, packed
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter, cold
- 2 tablespoons boiling water
Instructions
Cheesecake
- Preheat oven to 350 degrees F, with rack in lower third of oven. Line the bottom of a 9-inch springform pan with parchment paper, and grease the entire inside of the pan. Set aside.
- Pulse the graham crackers and a pinch of salt in a food processor until finely ground. Stir in the melted butter.
- Press the crumbs into an even layer in the prepared pan using your fingers and the flat bottom of a glass. Bake for 10 minutes, remove from oven and allow to cool. Increase oven temperature to 450 degrees F.
- Double wrap the bottom and sides of the springform pan with large squares of aluminum foil, gently folding the sides of the foil up around the pan.
- Place the cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 3-4 minutes until smooth and creamy. Scrape the side of the bowl. Add the sugar, flour, lemon zest, a pinch of salt, and vanilla and beat until well combined, about 4 minutes.
- Add the eggs, one at a time, beating for 1 minute after each addition. Scrape the side of the bowl. Add the sour cream, beat until just blended.
- Scrape the cheesecake batter into the pan, over the crust. Smooth the top into an even layer.
- Place the springform pan into a roasting pan, then place the pan into the oven. Pour hot water into the roasting pan, until it reaches halfway up the springform pan.
- Bake at 450 degrees F for 15 minutes, then reduce the heat to 225 degrees F. Bake for 25 minutes, then carefully remove the pan from the oven. Carefully spread the peach topping in an even layer on top of the cheesecake, then dollop the cobbler in lumps on top of the peaches. Return to oven and bake an additional 25-35 minutes until the cheesecake is set and the cobbler topping is golden brown.
- When the cheesecake is baked, turn off the oven and crack open the door. Prop it open with the handle of a wooden spoon. Allow the cheesecake to cool for at least an hour like this, then remove it to a cooling rack to cool to room temperature. Chill in the refrigerator 6-24 hours before serving.
Peach Topping
- Melt the butter in a large saucepan set over medium heat. Add the peaches, sugars, flour, and lemon juice. Bring to a boil and allow to cook 5-10 minutes until thickened. Remove from heat and allow to cool.
Cobbler Topping
- In a medium sized bowl, whisk together the flour, sugars, baking powder, and salt until combined. Grate the butter into the dry ingredients and cut it in using your fingers or a pastry cutter until pea-sized balls are formed. Stir in water until just combined.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2018, updated and republished July 2023
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I love peach cobbler, so this combo is amazing! It came out great